• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.142-152
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• 2000

This study was conducted to investigate the life style and dietary factors in high-risk of vascular diseases among workers residing in Kyungbook province. The survey was carried out on March and April, 1997 The subjects of this study consisted of fifty men aged over 30 years who were diagnosed as hypercholesterolemia(＞240mg/$m\ell$) or hypertension(＞160/95mmHg). In contrast, fifty healthy men were participated in this study as a control group. General environmental factors, nutrition knowledge and food behavior were investigated by questionaires through direct interviews with the subjects. Alcohol intake and smoking level of the subjects tended to be higher than those of the control, but not significantly different. Nutrition knowledge and food behavior scores of high-risk group were significantly lower than those of the control group. The smoking amount of subjects was negatively correlated with blood glucose and BMI. Alcohol consumption of subjects appeared to have a positive correlation with systolic blood pressure and BMI. The relationship of food behavior score with BMI and blood glucose were negatively correlated. Nutrition knowledge score showed a negative correlation with total cholesterol, blood glucose level, BMI and systolic blood pressure. These results suggest that efficient nutrition education programs need to be developed to prevent the cardiovascular diseases of workers.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.482-491
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• 1998

The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS program. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TOM for university food services.

• Korean Journal of Community Nutrition
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• v.14 no.3
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• pp.286-294
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• 2009

This study investigated the correlations of five constructs - health concerns, healthy eating practices and attitudes, food choice motives, attitudes toward organic foods - in the formation of behavioral to the purchasing intentions of organic foods. An instrument encompassing health perception, attitudes, habits and personal traits was developed through the comprehensive reviews of the literature and the assured validity and internal reliability of the contents. The questionnaire was administered to the students of three universities at Daegu, Kyungpook province. A total of 288 questionnaires were collected for a response rate of 96.0%. The correlations of five constructs and purchasing intention were tested simultaneously using structural equation modeling. Healthy eating practices and attitudes toward organic foods were found to be the determinants which directly influence the intention to purchase organic foods. Health concerns didn't show direct relation to the purchasing intention of organic foods. The hypothesized path from the health concerns to the purchasing intentions was not supported. The results indicated that food choice motives and healthy eating attitudes should be managed to achieve higher behavioral intention to purchase organic foods.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.749-760
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• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.29-40
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• 2015

This study analyzed purchasing characteristics of local agricultural products and processed products as well as evaluated operation programs for Changnyeon festival participants. The purchasing rates of local agricultural products and processed products at this festival were 63.6% and 49.1%, respectively, and the main purchased crops were onion (42.6%) and garlic (20.7%). Drinks (43.6%) were highly purchased processed products. The recognition (95.3%) and preferences (98.4%) for Changyeong local agricultural products were high at this festival. Subjects (72.5%) responded that public relations were effective for sale at this festival, and evaluation of the operation program for the festival was $3.51{\pm}0.74$ (total score 5 points). Satisfaction with the experience event (37.7%) and exhibition event (33.6%) were high at this festival program, whereas participants gave low rates for art exhibition and sale events of local agricultural products (16.2%), cooking education (14.7%), direct education program (12.9%), and games (12.1%). This festival was an effective means of public relations, although purchase effects were not significant. This result suggests that the festival is necessary for planning a program to increase purchasing.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.579-588
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• 2012

This study was conducted to investigate the association among demographic characteristics, lifestyle, food habits, and stress status of 437 males and females aged over 25 years in Chungnam. Overall, the stress status of the subjects was high showing an average of 103 points out of 156 points based on the something scale. Results of the study revealed that marital status, exercise status, and health status had significant relationships with food habits and stress scores. The subjects who were married, had a higher frequency of exercise, and were healthier, had a significantly higher food habit score but a significantly lower stress score compared with their counterparts. Also, food habit scores had a significantly negative relationship with stress scores. Thus, this research showed possible links among healthy food habits, desirable lifestyle, and low stress status. In other words, people who experience a high level of stress may be more likely to have unhealthy food habits, resulting in a poor healthy conditions. These results show that appropriate food habits and adequate dietary management are deemed necessary for people with a high degree of stress. Further in-depth studies are needed to clarify a direct relationship between stress and food habits and to determine the proper diet that may help relieve stress.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.525-538
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• 2013

The purpose of this study was to provide information on obesity assessment for Koreans. Among total of 1012 research papers enlisted in the Korean J Community Nutrition form 1996 to 2011, 248 articles were examined in which subjects were divided into more than 2 groups by obesity rate. About the method of anthropometric data collection, more than half of the research papers examined 52.5% and 28.7% of studies utilized the directly measured data and self-described data, respectively. About the utilization of obesity assessment methods, indirect methods of weight-height index (BMI, BMI percentile, and R$\ddot{o}$hrer index) and PIBW (WLR, Broca index, and KDA) were 62.4% and 23.2%, respectably, and the direct method of percent body fat assessment was only 9.3%. The most frequently utilized methods were WLR in under primary and primary school children, and BMI in the middle and high school students and in adults. For primary school students, WLR was the most frequently utilized method up to 2007, but it changed to BMI percentile afterward. Broca Index was no longer utilized since 2008. There were no articles utilizing BMI percentile and R$\ddot{o}$hrer index for obesity assessment in adults. Criteria for obesity assessment were not consistent among research papers: for example, % body fat, 19~40%; BMI, 20~30; BMI percentile, 85th or 95th. In the case of PIBW, 120% of ideal weight was the most frequently utilized criterion for obesity. Based on these findings, we suggest that proper methods and criteria of obesity assessment for each age group should be determined and proclaimed.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.1 no.2
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• pp.193-205
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• 1994

The Study was carried out for the purpose of investigating the degree of perception in nursing activities. The data of this study were collected by self-reported questionnaire composed of 5 point rating scale measure the ideal level and the performance level of nurses activity. For the analysis of the data, percentage, MANOVA and ANOVA were 231 nurses in 3 general hospitals in Taegu. Data was administrated from October 4 through 14, 1994. The results were as follow : 1. The average mean score for the ideal level was 4.19 with a maximum possible score 5points. The highest mean score was Infection Controll and the lowest mean score was nutrition The average mean score for the performance level was 3.75, the highest mean score was fluid and electrolyte, the lowest mean score was nutrition. In the desirable nursing pergormance, Education was found the highest response above charge nurse, Medication was found the highest response above General nurse, environment was found the highest response above aide. 2. In the analysis of the relationship between the ideal level and th performance level, significant defference was found in age, position, career, marital status, occupation satisfaction, Nursing unit, parent. 3. In the analysis of the relationship between the ideal level and the performance level and the general characteristics, significant difference was found in marital status in the ideal level of direct nursing care, significant difference was found in age, position, marital status, nursing unit in the ideal level of indirect nursing care, significant difference was found in age, position, career, marital status, occupation satisfaction, nursing unit in the performance level of direct nursing care. significant difference was found in age (25-29) and above 30 career(4-7 and 7), occupation satisfaction(good and moderate, good and poor) in scheffe test of the performance level of direct nursing care.

• Korean Journal of Health Education and Promotion
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• v.19 no.1
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• pp.59-85
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• 2002

The purpose of this study was to examine the health promoting behavior of university students and its related factors. A self-administered questionnaire survey was carried out for 1,031(male, 477, female, 554) students from 7 universities in Taegu from March 10 to April 15 2000. Collected data were analyzed by the $X^2$-test, t-test, ANOV A and structural equation modeling analysis. The results of this study were as follows; Mean score of health promoting behavior of women was higher than mean score of men(p〈0.01). According to the subordinate fields, female students showed significantly higher scores in the fields of stress management, nutrition, personal relations and alcohol-cigarette(p〈0.05). And in male students, the only fields of exercise had meaningfully higher score(p〈0.01). The highest degree of performance was marked in alcohol-cigarette field in female, and interpersonal field in male. In Both male and female students, the lowest field was health responsibility. The mean score of health promoting behavior showed significant differences in intermediating factors such as age, health education and grade in male, and such as grade, pocket money for a month, taking health education, perceived body shape and gastrointestinal symptoms in female(p〈0.05). The mean score of health promoting behavior showed significant differences in cognitive-perceptual factors and cues to action such as perceived health status, perceived benefits, perceived barriers, and health concern of parents in both male and female(p〈0.05). By the results of structural equation modeling analysis in male students, the economic status, gastrointestinal symptoms and perceived body shape as lean had significant direct effects on cognitive-perceptual factors($\mid$T$\mid$〉2.0). Grade and health concern of parents had significant direct effects on health promotion behaviors($\mid$T$\mid$〉2.0). In female students, perceived body shape as lean and perceived body shape as fat had significant direct effects on cognitive-perceptual factors($\mid$T$\mid$〉2.0). Grade, pocket money and health concern of parents had significant direct effects on health promotion behaviors($\mid$T$\mid$〉2.0). On the consideration of above findings, it is recommended that perceived health status and perceived benefits should be raised and perceived barriers should be lowered to increase health promoting behaviors, by means such as institutional approach which can enhance the primary prevention for a disease. In addition, the health policy for improving parents' concern about health as well as university students, through various ways such as health education, consulting, and health program, should be employed.

• Asian Oncology Nursing
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• v.10 no.2
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• pp.119-128
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• 2010

Purpose: This study aimed to evaluate the effectiveness of continuous nutritional education and oral mucositis management on the nutritive status of patients who received hematopoietic stem cell transplantation (HSCT). Methods: After randomly allotting 72 patients who received HSCT to either an experimental group or a control group, intensive and continuous care for preventing malnutrition was conducted in the experimental group while usual routine care was conducted in the control group. The changes of the body scale, blood chemistry profile, oral intake calories, nausea and vomitus, and oral stomatitis scores were measured at three points during their hospitalization using a oral assessment guide and nutrition analysis program: admission, HSCT, and discharge day. The differences between the scores of two groups were analyzed by repeated measures analysis of covariance. Results: The number of total lymphocytes was significantly improved in the experimental group after transplantation (p<.001). Nausea and vomiting score was significantly decreased in the experimental group during the conditioning regimen (p<.001). Conclusion: It was found that continuous nutritional education and oral mucositis control is an effective intervention by improving immune condition. Further investigations concerning direct examination of oral intake with controlling the effect of the chemotherapy are needed to ultimately discern the impact of varying oral nutrition patterns during HSCT.